Description
Actually reasonably strong, but the soft, creamy texture balances this out making it milder than many blues. The favour has a sweetness to it and a very pleasant aroma. The untreated rind develops a green surface mould which is a little stronger than the interior.
Cashel Blue was created in the early 1980s, after much experimentation, by Jane Grubb as a way to improve income from the dairy herd her husband had been building up on the family farm since 1978. Named after the “Rock of Cashel” which is also sometimes know as St Patrick’s Rock.
Disclaimer
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any of our Mellis products, please contact us on 0131 661 9955 or email enquiries@mellischeese.co.uk. For all other branded products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Mellis Cheese Limited nor without due acknowledgement.
